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Benefits of Cooking in Iron Kadai: Iron kadai has many benefits of cooking, especially to increase the amount of iron (iron element) in the body. When we cook food in an iron pan, a little iron amount is found in it, which can be beneficial for the body.

It is very beneficial for people struggling with anemia (anemia). Today we will tell you about those vegetables, which are considered particularly beneficial to cook in an iron pan:

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Benefits of Cooking in Iron Kadai

1. Spinach

Spinach is rich in iron. When it is cooked in an iron pan, the amount of iron increases in it. Especially for children and women, it is very beneficial.

2. Mustard greens (Benefits of Cooking in Iron Kadai)

It is a special winter vegetable, and its taste also doubles in iron pan. It already contains iron and calcium, which become more effective by ripening of iron pan.

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3. Green leafy vegetables like fenugreek / bathua / chaulai

These vegetables are rich in iron and fiber. Cooking them on low flame in iron pan increases both taste and nutrition.

4. Brinjal

Especially when the brinjal fills is made in an iron pan, both its taste and nutrition are increased.

5. Potato-Mythi / Potato-Posques

These are common vegetables, but ripening of iron pan increases the amount of iron in them, which makes them even more nutritious.

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Benefits of cooking in iron pan (Benefits of Cooking in Iron Kadai)

1. The amount of iron in food increases naturally.
2. Natural taste is found, because it does not contain any chemical coating.
3. The body gets iron naturally, which is more beneficial and comfortable than supplements.

Noted things (Benefits of Cooking in Iron Kadai)

• Do not cook sour things like tomato, lemon or tamarind in iron pan for long, because acidic foods can cause excessive reaction of iron.
• Clean the pan thoroughly and keep it dry, otherwise it may rust.
• If there is a rust in the pan, do not cook food in it, first clean it properly.

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